Thursday, 28 February 2013

The grapes for this wine came from the Ata Rangi, Champ Ali,Di Mattina, Cambrae,Lismore, and Dodd vineyards. At harvest the brix was between 23.5 and 25, the pH was between 3.30 and 3.45, and the total acidity was between 6.1 and 8.6. All of the grapes were harvested between the 25th March and 15th April 2009.Pinot Noir clones Abel, Clone 5, Dijonclones, 10/5 are used.10% of the grapes were left as whole bunch and went straight to tank. The remaininggrapes were de-stemmed but not crushed. The tanks were held cool for five to eight days beforefermentation using indigenous yeasts. Peak fermentation temperature was 32 degreeswith regular hand-plunging.Malolactic fermententation was in barrel. The wine spent twelve months in French oak (25% of which was new ). All of the clones and vineyard sites were kept separateuntil final blending. This wine is unfiltered.The total acidity is 5.6 grammes per litre and pH is 3.58. This wine was sealed with a screwcap.